Coffee, cheesecake and marsala gelatina
Cheesecakes
Last month I played with a few coffee gelatin recipes that were pretty plain. Next, I imagined a more complicated concoction: Imagine combining a dessert course, coffee and wine all in one glass. Well, here it is. I found that the more sugar you add, the softer the gelatina becomes. And wobbly gelatinas are the best. I am using a high bloom gelatin. You may need to use 1 1/2 tsp. of gelatin with some types. Check the ratio of gelatin to liquid with the directions.
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